CHICKEN KATSU ROLLS

Friday - - RECIPE CARDS -

Prep time 15 mins Cook­ing time 10 mins Makes 4

INGREDIENTS

2 skin­less chicken breasts (300g each), each sliced di­ag­o­nally into 4 pieces

1 egg, lightly beaten

1 tbsp milk

100g panko crumbs 200ml grape­seed oil

40g but­ter, plus ex­tra, soft­ened for spread­ing

4 brioche buns, halved

SLAW

400g white cab­bage (about ¼ head), thinly sliced on a man­dolin

½ small white onion, very thinly sliced

50g Ja­panese Kew­pie may­on­naise

1 tbsp lemon juice

ROASTED SESAME SALT

1 tbsp roasted sesame seeds, coarsely crushed in a mor­tar and pes­tle

2 tsp sea salt flakes

METHOD

Place chicken pieces be­tween 2 sheets of bak­ing paper and flat­ten with a mal­let to 1cm thick. Whisk egg and milk to­gether in a bowl, and place panko crumbs in an­other. Dip a piece of chicken into egg­wash, shake off ex­cess, then dip into crumbs, shake off ex­cess, and set aside on a plate. Re­peat with re­main­ing chicken pieces. Heat half the oil and but­ter in a large non-stick fry­ing pan over medium heat and fry half the chicken un­til golden all over and just cooked through, 5-6 min­utes. Re­peat with re­main­ing oil, but­ter and chicken. Drain on paper tow­els. Mean­while, for slaw, toss ingredients in a bowl to com­bine and sea­son to taste. For roasted sesame salt, com­bine ingredients in a bowl. To serve, but­ter brioche bun bases, top with slaw and fried chicken, sea­son to taste with sesame salt and sand­wich with brioche tops.

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